Resume:

Ram Pravesh Prasad

Sheraton Samui Resort

** *** *, ******* *** Beach, Koh Samui, Thailand

E-mail –acqcyf@r.postjobfree.com

Tel- Thailand - +66-836******

India +91-875*******, 986-***-****

Fathers Name : Parmhans Prasad

Date of Birth : : 1-March 1981

Passport No. : G-7680448

Nationality : Indian

Language : English-Hindi, Thai

Health : Very good

Educational Background

12th grade completed through C.B.S.E board (Educational Authority) New Delhi

India.

National council of vocational training (Educational Authority) New Delhi from

Radisson hotel India.

Learned basic cooking techniques from Radisson Hotel New Delhi.

Office Skills: Microsoft office (word, excel, power point, Haccp, opera, outlook)

Internet etc.

Certificates & Skill Testimonials

3years diploma from national council of vocational training, New Delhi evaluate

foundation apprentice and advance modern apprentice 2004.

Awarded Chaine Des Rotissevrs-1248-1950 Trophy in recognition of high standard of

western cuisine (organized by Hilton Phuket Arcadia Resort & Spa, Thailand).

Received the star bond award from Hilton Phuket Arcadia Resort and Spa, Thailand, in

recognition of Guest & visitor complements.

Received the gold trophy as winners of a football tournament from Radisson hotel New

Delhi.

Winner of best employee of the month (2008) in Hilton phuket arcadia resort & spa,

Thailand.

Received appreciation letter from general manager, Radisson hotel New Delhi India.

Completed Starwood task force at le meridian chiang mai, Thailand May 2010.

2011 Confidentiality Training & Worldwide Code of Business Conduct and Ethics

Recertification by Starwood Hotels and Resorts.

2014 Worldwide Code of Business Conduct and Ethics Recertification by Starwood

Hotels and Resorts.

GEI Portal Training by Starwood Hotels and Resorts.

Starwood I Sac Training 2015 by Starwood Hotels and Resorts.

Career Profile

Current Position –Executive chef

Sheraton Samui Resort

Former: The Imperial Samui Beach Resort, Koh Samui, Thailand

86 Moo 3, Chaweng Noi Beach, Koh Samui, Surathani, Thailand

15th August 2013 – Present

141room with 3 eating outlet

Successful pre-opening experience & records for Sheraton Samui Resort

Perform related duties to overall hotel operations and projects assigned, report to

General Manager

To ensure all kitchen colleagues are aware of standards & expectations

To liaise daily with the outlet manager to keep open lines of communication regarding

guest feedback

Motivate, train staff with outstanding management skills to build a strong and dynamic

team

Lead and drive the F&B Kitchens and stewarding department (main kitchen, banquet

kitchen, pastry kitchen)

Chef De Cuisine

Centara Grand Mirage Beach Resort, Pattaya,Thailand

277 Moo 5 naklua, banglamung, pattaya, chon buri, Thailand

15th January2013 – 15th August 2013

555 Rooms property with 12 kitchen/8 eating outlet,In charge of all day dining

restaurant and banquets function,capacity up to 1000 pax

http://www.pattayamail.com/travel/chef-ram-takes-up-residence-at-oasis-restaurant-

23290

http://pattayadailynews.com/category/member-news/page/12/

http://pattayadailynews.com/chef-ram-takes-up-residence-at-oasis-restaurant/

Sous Chef

Royal Orchid Sheraton Hotel &Towers Bangkok

2 Charoen Krung Road, Bangkok, Thailand

15th April 2010 – 14th January 2013.

Responsible for all-day dining kitchen which has Asian,Thai, Western, Chinese and

Japanese and Indian kitchens.

726 Room property with 11 kitchens / 8 eating outlets

Organized a crustacean promotion, cod fish promotion, wrap & roll, an Indian Food

Promotion, 2011. It proved to be extremely popular.

Ensure that the Food Operations run smoothly and up to Sheraton and brand standards

Organize function up-to 1000 pax and outside catering.

Sous Chef

Radisson Plaza Resort Phuket Panwa Beach, Thailand

44/5 Moo 8 Sakdidesh Road, Vichit, Muang, Phuket, 83000

16th November 2009-16th April 2010

211Rooms international worldwide hotel chain with 8 x F&B outlets.

Has good training skills in order to introduce new cooking techniques and new menu

items to our guests

Possess strong leadership, communication, organization, training and other relation

Skills.

Chef -De-Partie

Hilton Phuket Arcadia Resort & Spa, Thailand

333 Patak Road, Karon Beach, 83100

16 thDecember 2006-21st September 2009

Started as the pre-opening team member of Bangle Indian Restaurant Joined the

Demi Chef-de-Partie and thereafter promoted to Chef-de-Partie.

689 room International worldwide hotel chain with 9 x F&B outlets.

Supervised the opening of Indian fine-dining restaurant.

Commie-1

The Taj Ambassador Hotel - New Delhi India.

Subramania Bharti Marg, Sujan Singh Park, New Delhi

17th April 2006 – 14th December 2006

Commie-2

The Park Hotel - New Delhi India.

1st March 2005- 15 Th April 2006

Worked in the fine-dining restaurant which won the best Indian Restaurant Award

2004-05 from the Hindustan Times.

Kitchen Apprentice

Radisson Hotel - New Delhi-India

National Highway – 8, Mahipalpur, New Delhi

16th Dec-2001 to 16th Dec 2004

261 elaborate rooms and suites guestrooms with 6 x F&B outlets

Received a letter of Appreciation from General Manager Radisson Hotel

New Delhi, India.

Received a gold trophy in a football tournament at Radisson Hotel New Delhi. India.

Recipe of Life by Ram Pravesh

200 gm Creative

200 gm Organized

200 gm High level of integrity

300 gm Professional

1 cup Attention to detail

120 gm Flexibility

A dash of skill combined with passion and effort

Garnish with compassion and leadership

1) Gently combine all of the ingredients into a stainless steel mixing bowl.

2) Whisk until it reaches the a high standard

3) Serve immediately – Time management is everything

Yours Faithfull

(Ram Pravesh Prasad)

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